Grilled lamb chops with Blanche de Chambly beer and fresh herbs
- Preparation 15 min
- Refrigeration 3 h
- Cooking 10 min
- Servings 4 to 6
- Freezing Absolutely
- 12 lamb chops from Quebec ( total 1.5 kg ), 2″ thick
- 1 cup Blanche de Chambly beer by Unibroue
- 2 tablespoons olive oil
- The juice of 1/2 lemon
- 20 mint leaves, finely chopped
- 12 fresh basil leaves, finely chopped
- Leaves from 3 rosemary sprigs, finely chopped
- 10 chive sprigs, finely chopped + a little to serve
- 2 garlic cloves, finely chopped
- 2 tablespoons salted herbs from Bas-du-Fleuve
- Ground pepper
- In a large bowl, pour all the ingredients of the marinade and season with pepper to taste. Stir.
- Place the chops in an airtight container and pour half of the marinade over. Close the dish and reserve in the fridge for 3 hours or even better 24 hours. Shake occasionally. Reserve the fresh marinade in the fridge. Remove the meat from the fridge about 30 minutes before cooking.
- Preheat the BBQ at maximum intensity. Oil the grills.
- Place the chops on the BBQ and cook for about 4 to 5 minutes on each side, which should give you a medium-rare doneness. Splash with the fresh marinade as often as possible. Place on a plate, cover with foil and let stand 5 minutes before serving. Garnish with fresh chives!